Sweet potato noodles, zucchini noodles, fresh veggies, and a zippy peanut sauce come together to create a dish that will be a crowd pleaser in your home!
- For the Sauce:
- 1/4 cup peanut butter
- 2 Tbsp coconut aminos (can sub tamari or soy sauce)
- 1/2 tsp ground ginger
- 2 Tbsp lime juice
- 1 Tbsp chopped chives
- 1/2 tsp rice vinegar
- 1/4 cup canned lite coconut milk
- crushed red pepper flakes to taste
- For the Stir Fry:
- 2 medium sweet potatoes, spiralized
- 2 zucchini, spiralized
- 2 cups broccoli
- 2 cups green beans (frozen or fresh work well)
- 1 red bell pepper, sliced into strips
- 1 Tbsp sesame oil divided (can sub olive oil)
- 1 cup peeled, deveined shrimp
- Make the sauce. In a medium bowl, whisk together all the “sauce” ingredients. You can also place these ingredients in a food processor to combine. Set aside.
- Spiralize the sweet potatoes and the zucchini if not already done. Set aside.
- Heat 1/2 Tbsp of sesame oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, opaque and no longer translucent. Transfer to a bowl.
- Add the remaining sesame oil to the pan with the broccoli, green beans, and bell pepper. Cook for about 2 minutes. Then add the sweet potato and zucchini noodles and cook for about 5 minutes, or until the sweet potato noodles are tender. (these will take longest to cook).
- Add the sauce and the shrimp, and toss to combine.
- Cover the dish and reduce the heat to low. Allow to simmer for 5-8 minutes or until everything is cooked and heated through.
You can sub almond butter or sunflower seed butter for the peanut butter in the recipe.
Please note that 1/2 cup of sweet potato is considered low FODMAP. Please listen to your own body and eat the foods that make you feel the best.
- Category: low FODMAP, gluten free, grain free, dairy free, dinner
- Cuisine: dinner, Asian, Thai